There are a significant number of baking substitutes for vegetable oil, for those who would love to replace vegetable oil with something more delicate like extra virgin olive oil, it is advised that for those who would love to replace vegetable oil with something more delicate like extra virgin olive oil, it is recommended that you read further!
How to Bake Cakes & More with Extra Virgin Olive Oil Instead of vegetable oil
It is an undeniable fact that extra virgin olive oil is not only the highest quality olive oil available, but it is also a great baking substitute for vegetable oil in cakes, muffins, fruit cakes, olive bread, biscotti and some of our other favorite confectionaries.
There are a lot of health benefits that come along with adding extra virgin olive oil to your diet! It is an excellent source for antioxidants and monounsaturated fats, aren’t that great??
You can enjoy your favorite cakes and snacks without worrying about unhealthy effects.
Now, you must be wondering how best to go about baking your cakes and more with the extra virgin olive oil, considering that you have always used vegetable oil while cooking. Do not worry, that’s what this write up is about.
Here are some “how-to” notes that will guide you properly as you begin a new baking experience with extra virgin olive oil:
How to use the right ration of extra virgin olive oil when baking?
When substituting/ replacing vegetable oil with extra virgin olive oil in your baking recipe, you have to be conscious of the right amount of the olive oil to use. You cannot afford to mess up your baking when switching ingredients. The “ratio of one part extra virgin oil equal to one part vegetable oil” is applied to get just the proper amount of extra virgin olive oil to use in your baking. Practically, if you use twelve tablespoons of vegetable oil in your recipe, you will also use twelve tablespoons of olive oil as a substitute in the same recipe!
How to know when not to use extra virgin olive oil in baking?
It is okay to use extra virgin olive oil in recipes that generally require the use of vegetable oil or other liquid fat, but for anyone who loves their cake extra fluffy or very light, extra virgin olive oils cannot be used. A lot of solid fats like butter creaming is needed to make fluffy cakes, and olive oils just won’t cut it. Also, in frosting recipes where the fat has to remain solid, extra virgin olive oil or any other olive oils cannot be used.
How to differentiate between extra virgin olive oil and other olive oils?
First, you need to be aware that there are light olive oils, pure olive oils, virgin olive oils, and extra natural olive oils, all of which are very different from each other in taste, quality, and application. Here are things you can look out for at the store to avoid mixing up extra virgin olive oils with the other mentioned olive oils:
Make sure you check what the bottle label says at least twice. It should say “Extra Virgin” and not “Olive oil” or just “Light Olive Oil.” You do not want to go home with anything apart from your bottle of great tasting Extra Virgin Olive Oil.
How to get the best quality of extra virgin olive oils?
To get the best quality from extra virgin olive oils, it is essential to know how to pick just the right one at the store. It is common to buy olive oils that won’t taste as great as needed in your baking, as you may find so many different brands on store shelves. To get the best quality, you must look out for:
Dark/ Opaque Bottles:
Rays of light from the sun can damage the nutrients in extra virgin olive oil and other olive oils. You should look for olive oils that come in dark-shaded glass bottles.
Seal of Approval:
There are regulatory organizations that have been put in place to ensure that buyers get the best quality of olive oils. These organizations have their seals on some olive oil products, declaring that such brands can be trusted to be the best quality pick for olive oils. Look out for seals from California Olive Oil Council, USDA Organic, and European Union’s Protected Designation of Origin (PDO) etcetera.
Proper quality brands of extra virgin olive oils should have a “harvest date,” which tells you when the olives were picked and pressed. There should also be a “best by” date, which is usually two years from the “harvest date.” It is advised that you buy a product that is far from the “best by” date.
Here are some trusted brands to look out for when searching for just the right extra virgin olive oil to buy:
A family owned brand sell over 100 years, from start to finish by Pompeian’s family.
A buyer, “Avid Reader 66,” says, “I enjoy this brand as it provides flavor without overpowering anything. I use this in cakes because a mild flavor is important to me. It’s a bit pricey, but does the trick.”
This extra virgin olive oil is special! As needed, it is a suitable replacement for vegetable oil in baking. Karen Lehmann Jordan, a satisfied buyer, says, “I use it when baking bread, replacing melted, cooled vegetable oil. It works great and seems to distribute an oily vegetable flavor much better”. This is a flavor that vegetable oil lovers, who want to use extra virgin olive oil in baking, can go for.
Hopefully, this write up has been useful to you. Have fun trying out a new healthy baking recipe using extra virgin olive oil as a baking substitute for vegetable oil!